Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Moreton Bay bug tails quickly sautéed with garlic, butter, and fragrant lemon myrtle for a fresh Australian seafood appetizer. This Australian-inspired seafood recipe, ready in about 13 minutes, pairs unsalted butter, garlic cloves, minced, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and bubbling.
  2. Step 2: Add 4 minced garlic cloves and 1 tsp lemon myrtle powder, sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined Moreton Bay bug tails to the skillet, season with 3/4 tsp sea salt, and cook for 2-3 minutes per side until opaque and just cooked through.
  4. Step 4: Remove from heat and drizzle 1 tbsp fresh lemon juice over the bugs, tossing gently to coat.
  5. Step 5: Sprinkle with 2 tbsp chopped fresh parsley and serve immediately with crusty bread or salad.

Frequently asked questions

How long does Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle take to make?

Total time is about 13 minutes (5 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Moreton Bay Bugs with Garlic and Lemon Myrtle?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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